Spicy Low Fat Veggie Burgers Vegan Gluten Free Soy Free Recipes

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FREEZER FRIENDLY HOMEMADE VEGAN VEGGIE BURGERS



Freezer Friendly Homemade Vegan Veggie Burgers image

Freezer Friendly Homemade Vegan Veggie Burgers {Grain free and soy free options}

Provided by Lindsay Cotter

Categories     dinner

Time 50m

Number Of Ingredients 13

1 cup cooked, drained chickpeas beans (or navy beans)
1 cup chopped mixed vegetables (I used carrot, cauliflower, and broccoli)
1/4 cup red onion, diced
1/2 cup sunflower seeds
1 Tbsp pine nuts or pumpkin seed
1/2 tsp dried herbs or 2 tbsp fresh dill (i.e dill, oregano, etc.)
1/4 cup fresh basil leaves
2 tsp ground flaxseed seed
1 Tbsp tamari sauce or coconut aminos for soy free option
1 tsp minced garlic
1/4 tsp kosher salt
Optional spices - dash paprika, red pepper, or cayenne (to taste)
1/4 cup gluten free flour (cassava flour, arrowroot, potato flour, or 1:1 GF all work). You can also use around 3 tbsp coconut flour.

Steps:

  • Preheat oven to 375F.
  • Place everything except the flour in a food processor or blender and blend until almost smooth. You can leave it a little chunky so that vegetable pieces still remain visible.
  • Next, add in a little of your flour (1/4 cup gluten free flour) and pulse gently to mix. If the batter is too thin, add a little more flour. You want to make sure the batter can hold together. Form batter into a ball, wrap in plastic and let it chill in fridge for 20 minutes. This is optional, but it helps hold better before baking.
  • Next, oil a baking sheet or line with parchment paper.
  • Shape the veggie/nut mixture into 5-7 burger patties, about 1/2 inch thickness and width of the palm of your hand. Flatten and place on the baking sheet. The burgers will not expand so you can line them up close.
  • Bake about 15 minutes on one side, then GENTLY take a spatula and flip them to the other side.
  • Bake again another 10-12 minutes or so. Burgers will be a little golden brown and slightly crispy on the edges when they are finished.
  • Feel free to freeze them in foil or wax paper, but let them cool first before doing so. You may also freeze the uncooked burgers between wax paper to keep/store before cooking.
  • For grilling or skillet -> See notes.

Nutrition Facts : Calories 195 calories, Sugar 1.6 g, Sodium 465.6 mg, Fat 13 g, SaturatedFat 1.8 g, TransFat 0 g, Carbohydrate 15.4 g, Fiber 6.6 g, Protein 7.4 g, Cholesterol 0 mg

VEGAN BURGER RECIPE



Vegan Burger Recipe image

This amazing vegan burger recipe is easy to make with simple basic ingredients and the best veggie bean patty, that's gluten-free, soy-free, and grillable! It's flavorful, hearty, rich in protein, and perfect for summertime BBQ grilling to satisfy meat-eaters, vegetarians, and vegans alike!

Provided by Bianca Zapatka

Categories     Appetizer     Lunch & Dinner     Side Dish

Number Of Ingredients 19

2 tbsp oil (divided, for cooking)
1 onion (finely diced)
3 tbsp flaxseeds (+ 3 tbsp hot water)
2 garlic cloves (minced)
1 package sunflower mince (76g (*see notes for alternatives))
½ cup hot vegetable broth (to soak the sunflower mince)
½ cup rolled oats (or oat flour (gluten-free as needed))
1 14 oz can kidney beans (or black beans (rinsed & drained))
1 tbsp tomato paste
1 tbsp cumin powder
1 tbsp smoked paprika
½ tsp sea salt
½ tsp black pepper
3-4 tbsp vegan BBQ sauce (optional for coating)
¼ cup vegan mayonnaise (homemade or store-bought)
3 tbsp ketchup
sriracha (optional to taste)
vegetables (e.g. lettuce, tomatoes, cucumber, red onions)
4 Burger buns

Steps:

  • Note: For the best results, I recommend measuring the ingredients in grams. Simply click on the word "metric" right above the ingredient list. Also, make sure to check the step-by-step pictures above!

Nutrition Facts : ServingSize 1 Burger, Calories 354 kcal, Protein 23.4 g, Carbohydrate 25.8 g, Fat 13.5 g

THE BEST VEGAN BURGER (GF, SOY-FREE)



The BEST Vegan Burger (GF, Soy-Free) image

The ultimate vegan burger that's gluten-free, soy-free, and magically bean-free! Just 10 ingredients required for this umami-packed, MEGA satisfying burger!

Provided by Minimalist Baker

Categories     Entree

Time 1h

Number Of Ingredients 18

1 cup cooked and cooled brown rice ((measured after cooking))
4 Tbsp avocado oil, divided
1 ½ cups thinly sliced yellow onion ((~1 small onion as recipe is written))
5 cups sliced shiitake mushrooms ( (or sub cremini, but you will need more oat flour))
3/4 cup raw cashews
1/2 - 1 cup oat flour ((ground from rolled oats - certified GF as needed))
1/2 tsp each sea salt and black pepper
2 tsp miso paste ((we like chickpea miso by Miso Master, or yellow or white soy miso))
1 Tbsp coconut aminos ((or sub tamari))
1/4 tsp smoked paprika
Hamburger buns
Ketchup
Vegan mayo
Tomato
Lettuce
Pickles
Mustard
Caramelized Onions

Steps:

  • If your brown rice isn't cooked yet, start there by following this method or using an Instant Pot for the best results. Otherwise, move on to the next step.
  • Start by caramelizing the onions. Place 1 tablespoon (15 ml) of avocado oil and the sliced yellow onion in a large heavy-bottomed skillet (like a large cast iron pan or Dutch oven) and turn it to medium-low heat. Stir constantly and sauté until the onions begin to turn translucent, then turn the heat down to low. Add 2 tablespoons of water and cover, removing the lid every few minutes and stirring to prevent burning. Cook the onions for at least 25 minutes, until they've taken on some color and have reduced by about half (see photo).
  • Add another 1 tablespoon (15 ml) of avocado oil to the onions along with the sliced mushrooms. Spread the mushrooms out so they are in as thin a layer as possible and turn the heat up to medium-low. Sauté for about 5 minutes, stirring regularly, until the mushrooms are fragrant and soft. Turn the heat off and set aside.
  • Place the cashews in a food processor and pulse until cashews are a small, even crumb texture - about 10 pulses. Place the cashew crumbs in a bowl and set aside.
  • Add the cooled rice to the now-empty food processor and pulse until slightly crumbled, about 5 pulses. Add the cooked mushrooms and onions and pulse until well combined with no obvious or large pieces of mushrooms remaining - about another 5 pulses.
  • Add the oat flour (starting with the lesser amount), salt and pepper, miso paste, coconut aminos, and smoked paprika, and pulse a few times to combine. Add the cashew crumble and pulse once or twice to distribute the cashews without overmixing. The mixture should be thick and sticky, but easy to form into patties. If too wet, add more oat flour and stir by hand. Taste and adjust, as needed, adding more salt to taste.
  • Using a 1/2-cup measuring cup, scoop your burger mixture and form into 4 even patties. Heat the remaining 2 tablespoons (30 ml) avocado oil in your heavy-bottomed skillet over medium heat, and place the patties in the oil. Cover and let cook for about 3 minutes, uncover and flip, then cover and cook for an additional 3 minutes. Continue cooking if the patties aren't as crispy as you'd like.
  • Enjoy! Serve on buns with homemade ketchup, vegan mayo, tomatoes, lettuce, and your other favorite burger toppings! Vegan burger patties can be saved before or after cooking, and will keep in the refrigerator for up to 5 days or the freezer for up to 1 month. Reheat cooked burgers on the stovetop over medium heat until warmed through and fragrant.

Nutrition Facts : ServingSize 1 burger, Calories 410 kcal, Carbohydrate 38.5 g, Protein 9.8 g, Fat 25.9 g, SaturatedFat 3.8 g, Sodium 442 mg, Fiber 5.7 g, Sugar 6.6 g, UnsaturatedFat 20.1 g

SPICY, LOW-FAT VEGGIE BURGERS (VEGAN, GLUTEN-FREE, SOY-FREE



Spicy, Low-Fat Veggie Burgers (Vegan, Gluten-Free, Soy-Free image

These flavorful patties are baked instead of fried! I modified this recipe from The Great American Detox Diet by Alex Jamieson. These burgers freeze well if individually wrapped. Reheat them in the microwave or oven or on the grill.

Provided by Prose

Categories     Lentil

Time 40m

Yield 6 patties, 6 serving(s)

Number Of Ingredients 19

1/4 cup onion, grated
1/4 cup bell pepper, grated
1 1/2 cups cooked lentils (or 1 15-ounce can, drained)
1/2 cup flax seed, ground
1/2 cup almonds or 1/2 cup other nuts, crushed
2 tablespoons shredded carrots
2 tablespoons shredded celery (remove veins with a veggie peeler)
1 fresh jalapenos (optional) or 1 other hot pepper, finely minced (optional)
2 garlic cloves, crushed
2 tablespoons fresh parsley, chopped
1 teaspoon olive oil
1 teaspoon Braggs liquid aminos or 1 teaspoon soy sauce
1 tablespoon tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon chili powder
1/2 teaspoon curry powder
1/2 teaspoon fresh ground black pepper
1/4 teaspoon ground red pepper

Steps:

  • Preheat oven to 350 degrees F.
  • Squeeze grated onion and bell pepper in a paper towel to remove excess moisture.
  • Mash most of the lentils.
  • Combine all of the ingredients. Your hands are the best tool.
  • For best flavor, allow the ingredients to marry by letting the mixture sit, covered, at room temperature for an hour.
  • Use a 1/3- or 1/2-cup measuring cup to scoop the mixture. Pack tightly into cup then invert onto greased baking sheet for a total of 6 scoops, leaving lots of room in between. Smash each scoop into a patty shape using your hands or other flat surface.
  • Bake for 25 to 30 minutes, flipping halfway through. Be VERY CAREFUL when you flip them, as they are still rather delicate.
  • Serve with whole-grain buns and all the condiments.

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